Creamy bacon corn pasta

Everyone loves an easy, 20-minute dinner recipe and this creamy bacon corn sauce with pasta shells is a guaranteed crowd pleaser.

Creamy bacon corn pasta

Ingredients

Full amounts and recipe can be found in the recipe card below. 

  • Bacon. I used streaky bacon.
  • Red onion. 
  • Garlic. 
  • Corn. Use fresh or frozen.
  • Italian seasoning / Italian herbs.
  • Chilli flakes. 
  • Chicken stock.
  • Cream. Heavy / Whipping cream.
  • Fresh lemon juice. 
  • Fresh herbs, for serving. I used chives but parsley or basil will also be delicious.
  • Parmesan cheese, grated.
  • Pasta of your choice. I used shells but any pasta shape will work.

Creamy bacon corn pasta

How to make creamy corn pasta

  1. Cook the pasta: Bring a large pot of salted water to a boil. (I start the sauce while the water comes to a boil.) Add pasta of your choice and cook until al dente. Reserve 1 cup of cooking water then drain.
  2. Make the sauce: Cook the bacon in a large pan until crisp and golden. Remove from the pan and set aside. Drain the grease and leave behind around 1 tablespoon of bacon fat. Saute the chopped onion in the same pan until soft and translucent. Add the garlic and cook for a few seconds until fragrant. Add the corn to the pan and allow to cook for a few minutes, stirring regularly then add the bacon back to the pan with the herbs. Pour in the stock, cream and lemon juice. Simmer the sauce for a few minutes until slightly reduced and it coats the back of a spoon easily. Season to taste with salt and pepper.
  3. Combine and serve: Add the cooked pasta to the sauce and add a splash of the reserved pasta water. Stir to coat the pasta in the sauce until the pasta is creamy and well-coated. Add Parmesan cheese and fresh herbs and serve.

Can I make this ahead?

The sauce can be made up to a day in advance and kept in the fridge. Gently reheat in a warm pan then combine with the cooked pasta. Any leftovers can be stored in the fridge for up to 3 days and reheated in a warm pan. Add a splash of water as the pasta would have absorbed most of the sauce.

Creamy bacon corn pasta

Creamy pasta recipes

  1. Creamy spinach artichoke pasta
  2. Lemon Pepper pasta
  3. Pasta with basil cream sauce
Creamy bacon corn pasta

Creamy bacon corn pasta

Everyone loves an easy, 20-minute dinner recipe and this creamy bacon corn sauce with pasta shells is a guaranteed crowd pleaser.
4.72 from 28 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Bacon pasta, Broccoli pasta recipe, Corn pasta
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 557kcal
Author: Alida Ryder
Servings: 6

Ingredients

  • 250 g (½lb) bacon chopped
  • ½ red onion finely chopped
  • 3 garlic cloves crushed
  • 1 tbsp Italian seasoning / Italian herbs
  • pinch of chilli flakes
  • 2 cups corn kernels
  • ½ cup chicken stock
  • cups cream
  • 2 tsp lemon juice
  • 500 g (1lb) pasta
  • ¼ cup chopped chives
  • ¼ cup Parmesan cheese finely grated

Instructions

  • Bring a large pot of salted water to a boil.
  • Add pasta of your choice and cook until al dente. Reserve 1 cup of cooking water then drain.
  • While the pasta cooks, make the sauce. Cook the bacon in a large pan until crisp and golden. Remove from the pan and set aside. Drain the grease and leave behind around 1 tablespoon of bacon fat.
  • Saute the chopped onion in the same pan until soft and translucent. Add the garlic and cook for a few seconds.
  • Add the corn to the pan and allow to cook for a few minutes, stirring regularly. Add the bacon back to the pan with the herbs.
  • Pour in the stock, cream and lemon juice. Simmer the sauce for a few minutes until slightly reduced and it coats the back of a spoon easily. Season to taste with salt and pepper.
  • Add the cooked pasta to the sauce and add a splash of the reserved pasta water. Stir to coat the pasta in the sauce until the pasta is creamy and well-coated.
  • Add Parmesan cheese and fresh chives and serve.

Nutrition

Calories: 557kcal | Carbohydrates: 74g | Protein: 22g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 1113mg | Potassium: 296mg | Fiber: 3g | Sugar: 2g | Vitamin A: 226IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg

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